Jingdu Spare Ribs [京都排骨]

Ingredients:

500g spare ribs


(A)
1/2 tsp bicarbonate of soda
1/2 tsp salt

(B)  Marinade:

1 egg white
1 tbsp light soy sauce
1 1/2 tsp dark soy sauce
1 tbsp sugar
1/4 tsp five-spiced powder
1/2 tsp pepper
1 tbsp cooking wine
1/2 tsp sesame oil
 2 tbsp cornflour

(C)  Sauce:
 1/3 cup tomato sauce
3 tbsp Chinkiang black rice vinegar (镇江香醋)
1 1/2 tbsp cooking wine
3 tbsp sugar
3 tsp light soy sauce
1/2 cup water

3 cloves garlic, minced 
1 small piece ginger, minced 
1 tbsp sesame oil

• Cut spare ribs into pieces, combine with ingredients (A) and marinate for about 2 hours.  Rinse under running water and pat dry.
• Mix spare ribs together with marinade (B) except cornflour.  Leave aside for at least 2 hours, preferably over night.
• Add cornflour into spare ribs to coat evenly; deep fry in hot oil until golden brown and cooked.  Drain excess oil and transfer onto a plate.
• With about 2 tbsp of oil left in the wok, stir fry ginger and garlic until aromatic.  Pour in sauce (C) and bring to the boil.  Add in spare ribs and cook under medium heat until almost dry.  Add in sesame oil.
• Serve hot.